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Egg yolk lipids: separation, characterization, and utilization

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Abstract

Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.

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(Source: Marcet et al., 2022)

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Acknowledgements

This work was supported by the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW03721 is sponsored by the Hatch Act and State of Iowa funds.

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Authors and Affiliations

  1. Department of Animal Science, Uva Wellassa University, Badulla, 90000, Sri Lanka

    Edirisingha Dewage Nalaka Sandun Abeyrathne

  2. Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922, Korea

    Edirisingha Dewage Nalaka Sandun Abeyrathne & Ki-Chang Nam

  3. Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Xi Huang

  4. Department of Animal Science, Iowa State University, Ames, IA, 50011, USA

    Dong Uk Ahn

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  1. Edirisingha Dewage Nalaka Sandun Abeyrathne
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Abeyrathne, E.D.N.S., Nam, KC., Huang, X. et al. Egg yolk lipids: separation, characterization, and utilization. Food Sci Biotechnol 31, 1243–1256 (2022). https://doi.org/10.1007/s10068-022-01138-4

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